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Introduction
Tahini, a staple ingredient in Middle Eastern cuisine, has been enjoyed for centuries for its nutty, sesame flavor and creamy texture. This humble paste has long been used as a base for dressings, dips, and sauces, praised for its ability to enhance dishes with its unique richness. Our zesty lemon herb tahini dressing pays homage to this ancient ingredient while giving it a fresh, vibrant twist. With its roots in the Mediterranean, this dressing captures the essence of sunny days and the bright, herbaceous flavors that have graced tables for generations.
Ingredients
• 1/2 cup (120ml) tahini
• 1/4 cup (60ml) freshly squeezed lemon juice
• Zest from 1 large lemon
• 1/4 cup (60ml) water, or more as needed to thin the dressing
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 tablespoons (8g) finely chopped fresh parsley
• 2 tablespoons (8g) finely chopped fresh dill
• 1 tablespoon (4g) finely chopped fresh chives
• 1 small garlic clove, minced or grated
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon freshly ground black pepper
Step 1:
In a mixing bowl, whisk together the tahini, lemon juice, and water until smooth and well combined. Start with 1/4 cup (60ml) of water and add more as needed to reach your desired consistency.
Step 2:
Whisk in the olive oil until fully incorporated.
Step 3:
Add the finely chopped fresh parsley, dill, chives, minced or grated garlic, salt, and black pepper. Whisk to combine.
Step 4:
Using a zester or fine grater, zest the lemon directly into the bowl and mix well.
Step 5:
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs if fresh herbs are not available. However, use about 1/3 of the amount called for in the recipe since dried herbs are more potent in flavor.
Q: How long does this dressing keep in the refrigerator?
A: The lemon herb tahini dressing should keep fresh in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this dressing nut-free?
A: Yes, you can substitute the tahini with sunflower seed butter or pumpkin seed butter to make this dressing nut-free.
• For a nut-free option, substitute tahini with sunflower seed butter or pumpkin seed butter.
• To make the dressing vegan, use water instead of olive oil or substitute with a plant-based oil.
• For a thicker consistency, use less water or add more tahini.
• This dressing is gluten-free and dairy-free, making it suitable for various dietary restrictions.
• Fresh herbs can be substituted with dried herbs if necessary, but use about 1/3 of the amount.
• For a milder flavor, reduce the amount of lemon juice and zest.
Serve the lemon herb tahini dressing drizzled over salads, roasted vegetables, or as a dip for fresh vegetables or pita bread.
Store any leftover dressing in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly, so it's best to have all the ingredients prepped and ready before starting.
- Use freshly squeezed lemon juice for the brightest and most vibrant flavor.
- Whisk the dressing thoroughly to ensure all the ingredients are well incorporated and the texture is smooth and creamy.
- Adjust the consistency by adding more water for a thinner dressing or more tahini for a thicker one.
For a nutty twist, substitute tahini with almond butter or cashew butter. For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.
This dressing pairs beautifully with crisp salads, grilled or roasted vegetables, falafel, or as a sauce for fish or chicken dishes. It also complements Mediterranean-inspired dishes.
This recipe can be made year-round, but it's especially refreshing in the spring and summer when fresh herbs are abundant.
This recipe contains sesame seeds (tahini) and may contain traces of tree nuts, depending on the manufacturing facility.
